Extraction and properties of soybean dregs protein
1.College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; 2.College of Grain Science, Shen-yang Normal University, Shenyang, Liaoning 110034, China; 3.School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510641, China
Abstract：The soybean residue protein was extracted by the process of alkali dissolving, ultrasonic treatment and acid precipitation.For 4 group specimens with the same pH, ratio of solid to liquid ratio, temperature, ultrasonic time and ultrasonic power were selected as studying factors to investigate the yield of protein with single-factor test.The extractions of soybean residue protein by alkali-soluble acid deposition and ultrasonic-assisted process were compared by thermodynamic stability, SDS-page gel electrophoresis, amino acid composition, proteins spread index(PDI) and dissolved nitrogen index(NSI).The results show that the yield of soybean residue protein is improved by ultrasonic-assisted extraction without obvious protein degeneration.
2014, Vol. 35 
